Grilled Panzanella Salad

• 3/4 of a loaf of day-old crusty, rustic bread, cut into 1-inch thick slices
• 2 large tomatoes (about 1 lb.), trimmed and cut in half
• 1 large red bell pepper, halved and seeded
• 1 large green bell pepper, halved and seeded
• 1 large red onion, sliced into large rings
• 1/3 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon capers, rinsed
• 1/2 bunch (about 1/4 cup) fresh basil leaves, shredded
• freshly cracked black pepper and kosher salt, to taste

1. Prepare grill for medium-high direct heat. Place bread slices on grate and grill, 1 to 2 minutes per side or until golden brown. Remove and set aside to cool slightly before cutting into large chunks.
2. Place tomatoes (cut side down), peppers, and onion on grate and grill 2 to 3 minutes or until lightly charred. Remove and set aside to cool slightly before cutting into large chunks.
3. In a large salad bowl, whisk together oil, vinegar, and any liquid released from the grilled tomatoes. Add bread, vegetables, and all the remaining ingredients except the basil and toss to coat. Let salad stand at room temperature at least 1 hour, tossing every 20 minutes. Add the basil and toss just before serving.

crusty, tomatoes, red bell pepper, green bell pepper, red onion, extra virgin olive oil, red wine vinegar, capers, fresh basil, freshly cracked black pepper

Taken from food52.com/recipes/35667-grilled-panzanella-salad (may not work)